William Angliss Institute

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Students compete in the Cacao Barry chocolate competition
Students compete in the Cacao Barry chocolate competition Monday, 20 April 2015 14 William Angliss Institute patisserie students competed in the Cacao Barry chocolate pastry competition under the mentorship of F.Mayer Group and facilitated by experienced patissier Pascal Janvier.
MoVida Aqui to host Great Chefs lunch
MoVida Aqui to host Great Chefs lunch Wednesday, 15 April 2015 William Angliss Institute and MoVida co-owner and chef Frank Camorra are thrilled to announce a special lunch to be held on Monday 4 May 2015 as part of the William Angliss Great Chefs Program.
International Sommelier Joins 75th Anniversary Celebrations
International Sommelier Joins 75th Anniversary Celebrations Tuesday, 14 April 2015 William Angliss Institute welcomes international sommelier Jackson Watson for a unique Masterclass in Wine as part of William Angliss Institute's 75th anniversary celebrations on Wednesday 13 May.  

As part of their commitment to ensuring that our students have access to the very best thought leaders in their fields, we have once again been delighted to host a fascinating industry expert.

 

Jackson Watson, who sits on the committee of Sommeliers Australia, has a very impressive CV which includes Head Sommelier roles at: Vue de Monde, Brooks, Taxi Dining Room, Ezard,  Harry and Frankie, Chez Bruce (London) and La Luna.

His passion for wine and creating extraordinary dining experiences was obvious as he generously shared his insights into current and future trends in the world of the Sommelier.

He spoke about how wine and degustation go hand-in-hand, and how the trend for degustation meals allows for exciting innovation in beverage service as well. He also spoke about what's going to become more poplar in the future too - offering "wine flights" (a smaller serving of several different wines, instead of one larger glass) and the different themes a "wine flight" could encompass.

Jackson predicted that an international trend we could see reflected here is one of moving away from the degustation model, into a more modest series of courses that allow for larger portions and a more substantial dining experience.

Students also learned about the exciting new varietals available in the Australian market and how climate change has been a factor in changing what wines are produced in different regions around the world.

The students walked away with a lot of knowledge and new ideas, no doubt this will prepare them well for their upcoming assessment role-plays where they take on the role of Sommeliers themselves.
 
Pictured: (left to right) Thalia Vassou, Jackson Watson, Sarah Donnellan and Roz Rimes (Lecturer-Gastronomy).

 

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